Candice impressed with her cinnamon, apple and custard Danish recipe on The Great British Bake Off.

The ingredients for the crème pâtissière: 200ml full-fat milk, 50ml single cream, ½ tsp vanilla bean paste, 50g golden caster sugar, 2 medium free-range egg yolks and 20g cornflour.

For the apple filling: 1 orange, juice and zest, 100g sultanas, 3 red apples, cored, quartered and cut into paper-thin slices, 1 lemon, juice only, 4 tbsp soft light brown sugar, ½ tsp ground cinnamon, ½ tsp vanilla paste and knob unsalted butter.

For the pastry: 500g strong white flour, plus extra for dusting, 10g fast-action yeast, 10g salt, 80g caster sugar, 2 medium free-range eggs, 125ml full-fat milk, heated until tepid, 250g unsalted butter, chilled and olive oil, for greasing.

For the glaze: 50g apricot preserve, almond liqueur, to taste, 100g icing sugar, ¼ tsp cinnamon, ¼ tsp vanilla bean paste and fresh mint leaves, to garnish.